Tea and Cancer

Tea and Cancer

Some of the first instances of tea consumption were known to be due to its health benefits and is perceived role as a medicinal drink. Tea formed an important part of traditional Chinese medicine.

Green Tea and Cancer


Green tea is a storehouse of a number of natural compounds that impact health in a different ways. Green tea contains polyphenols including catechins, that are responsible for its positive impact on health.

EGCG is a catechin that is found in abundance in green tea. ECG is another form of a catechin that is present in smaller amounts. Both these compounds have high levels of antioxidant activity, neutralizing the harmful free radicals present in the body.

There are studies being conducted in order to better understand the role of tea in reducing the growth rate of cancerous cells in the body. Compounds present in tea can even kill existing cancerous cells and improve health conditions in case of tumours. Tea is believed to cause an increase in the levels of certain cellular proteins, which inhibit the growth of cancer cells.

Clinical trials are being conducted to prove these claims for certain. It is believed that consuming 2-3 cups of green tea on a daily basis can lower risks associated with cancer significantly.


Healthy consumption of tea


Factors such as the quality of tea brewed, the quantity of tea leaves used to prepare a cup, the steeping time and temperature of water used all play a role in impacting the chemical compounds in the brew and their absorption by the body.

If fresh organic green tea leaves are used to prepare the brew, the antioxidant levels in the infusion will be high. If less tea leaves and buds are used in the blend, the antioxidant content will be lower. It is important to have an optimum number of tea leaves in you blend to provide a good balance of flavours and extract the maximum health benefits when it is brewed.